Drunken Cherry Chocolate Cake
Drunken Cherry Cake
A rich Eastern European chocolate layer cake filled with brandy-soaked cherries, tender cake crumbs, creamy filling, and a glossy chocolate glaze.
Drunken Cherry Chocolate Cake is a beloved Eastern European celebration cake built around the contrast of dark cocoa sponge, juicy cherries, and a mellow splash of brandy. The cherries are soaked ahead of time so they become fragrant and slightly boozy without overwhelming the cake.
Instead of stacking many thin layers, this version bakes one deep chocolate cake, hollows it gently, and folds the crumbs into a creamy chocolate-cherry filling. That method gives the cake its signature plush center while keeping the outside neat enough to glaze.
The cake is best after several hours in the refrigerator, when the filling settles and the cherry syrup moistens the crumb. Plan on making it the day before a party, then glaze and slice it chilled for clean pieces with a rich, truffle-like texture.
Use sour cherries when possible, either frozen and thawed or jarred and well drained. Sweet cherries also work, but a spoonful of lemon juice in the soaking mixture keeps the filling bright and prevents the cake from tasting too heavy.
Nutrition (per serving)
Directions
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1
Combine the cherries, brandy, and 2 tablespoons sugar in a bowl, cover, and let stand for at least 1 hour while the cake is prepared.
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2
Heat the oven to 350°F, grease a 9-inch round cake pan, line the bottom with parchment, and dust the sides lightly with cocoa.
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3
Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until evenly combined.
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4
In a large bowl, beat the eggs and 1 cup sugar until thick and pale, then whisk in the sour cream, oil, and vanilla until smooth.
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5
Fold the dry ingredients into the egg mixture just until no dry streaks remain, spread the batter in the pan, and bake for 38 to 45 minutes, until a tester comes out with a few moist crumbs.
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6
Cool the cake completely, then slice off a thin top layer and set it aside. Hollow out the center of the cake, leaving a 1/2-inch shell around the sides and bottom, and crumble the removed cake into a bowl.
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7
Drain the cherries, reserving the soaking liquid. Beat the condensed milk with the softened butter until creamy, then fold in the cake crumbs, drained cherries, and 2 to 3 tablespoons of the soaking liquid.
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8
Brush the inside of the cake shell and the cut side of the top layer with a little reserved soaking liquid, spoon the filling into the hollowed cake, and replace the top layer.
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9
Warm the heavy cream until steaming, pour it over the chopped chocolate, let stand for 2 minutes, then stir until glossy and smooth.
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10
Spread the chocolate glaze over the chilled cake, refrigerate for at least 4 hours, and slice with a warm knife.
Ingredients
- pitted sour cherries, thawed if frozen:2 cups
- brandy or dark rum:1/3 cup
- granulated sugar for cherries:2 tbsp
- all-purpose flour:1 1/2 cups
- unsweetened cocoa powder:3/4 cup
- baking powder:1 1/2 tsp
- baking soda:1/2 tsp
- fine salt:1/2 tsp
- large eggs:4
- granulated sugar for cake:1 cup
- sour cream:3/4 cup
- vegetable oil:1/2 cup
- vanilla extract:2 tsp
- sweetened condensed milk:1 cup
- unsalted butter, softened:8 tbsp
- dark chocolate, chopped:6 oz
- heavy cream:1/2 cup
Tips & Notes
- For a milder cake, simmer the reserved soaking liquid for 1 minute before brushing it on the cake.
- If using jarred cherries in syrup, drain them very well and reduce the added sugar in the soaking bowl to 1 tablespoon.
- Chill the hollowed cake shell for 15 minutes before filling if the kitchen is warm; it will be easier to handle.
